Introduction

These Cinnamon Roll Protein Muffins combine the comforting flavors of cinnamon rolls with a protein-packed boost, perfect for a nutritious breakfast or snack. Moist, flavorful, and easy to make, they satisfy your sweet tooth while keeping you fueled throughout the day.

A close-up of a single cinnamon roll muffin sitting on a white plate, showing three layers: the bottom layer is a baked golden-brown muffin base with darker cinnamon spots, the middle layer is a creamy light beige dough rising and soft around the edges, and the top layer is a spiral of cinnamon sugar that is dark brown and slightly crumbly with visible sugar granules and cinnamon specks. The muffin paper is white and slightly stained from the baking. The background shows blurred similar muffins on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
1 cup vanilla protein powder (whey or plant-based)
1/2 cup unsweetened applesauce
1/4 cup milk (dairy or non-dairy)
1/4 cup egg whites (or 2 large eggs)
2 tablespoons coconut flour
2 tablespoons granulated sweetener (erythritol, stevia, or sugar)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons melted coconut oil
2 tablespoons granulated sweetener (erythritol, stevia, or sugar) – for the filling
1 tablespoon cinnamon – for the filling
4 ounces light cream cheese, softened
2 tablespoons powdered sweetener (erythritol or confectioners’ sugar)
1 tablespoon milk (dairy or non-dairy) – for the frosting
1/2 teaspoon vanilla extract – for the frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
Step 2: In a blender or food processor, pulse the rolled oats until they form a coarse flour.
Step 3: In a large bowl, combine the oat flour, vanilla protein powder, coconut flour, baking powder, cinnamon, granulated sweetener, and salt. Mix well.
Step 4: In another bowl, whisk together the applesauce, milk, egg whites, melted coconut oil, and vanilla extract until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Step 6: In a small bowl, mix the filling: granulated sweetener and cinnamon together. Set aside.
Step 7: Spoon half of the muffin batter evenly into the prepared muffin cups. Sprinkle about half of the cinnamon-sweetener filling over the batter.
Step 8: Add the remaining batter on top, then sprinkle the remaining filling evenly over each muffin.
Step 9: Use a toothpick or skewer to gently swirl the filling through the batter for a cinnamon roll effect.
Step 10: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Step 11: While the muffins bake, prepare the frosting by beating the softened cream cheese, powdered sweetener, milk, and vanilla extract until smooth and creamy.
Step 12: Let the muffins cool completely before spreading the cream cheese frosting on top.

Tips & Variations

For a dairy-free version, use plant-based protein powder, non-dairy milk, and vegan cream cheese.
You can substitute coconut oil with melted butter or another neutral oil if preferred.
Add chopped nuts or raisins to the batter for extra texture and flavor.
If you prefer sweeter muffins, increase the sweetener slightly, adjusting to taste.

Storage

Store the muffins in an airtight container in the refrigerator for up to 5 days. Reheat individual muffins in the microwave for 15-20 seconds to enjoy them warm and soft. These muffins can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A close-up view of a single cinnamon roll with three visible layers: a golden brown base with a slightly crispy texture, a middle soft and fluffy dough layer sprinkled with dark brown cinnamon swirls, and the top covered with thick smooth white cream cheese frosting spread unevenly that highlights the spiral shape. The cinnamon roll is held by a silver fork lifting it from a white ceramic plate with a slightly rustic edge. The background is a soft-focus white marbled surface with blurred other cinnamon rolls visible. The lighting is natural and warm, enhancing the roll's moist and soft textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any vanilla-flavored protein powder, whether whey, pea, rice, or other plant-based varieties. Just keep the quantity the same.

Can I make these muffins without the frosting?

Absolutely. The muffins are delicious on their own and still have plenty of cinnamon flavor. The frosting adds creaminess and sweetness but is optional.